Fish & Shellfish

Serves 6

Halibut:

• 3 tablespoons fresh lime juice
• 4 cloves garlic, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 6 halibut fillets, each about 5 to 7 ounces

Tomatillo, Lime & Avocado Sauce:

• 1 jar (16 ounces) Frontera Tomatillo Salsa
• 1 tablespoon fresh lime juice
• 1 large ripe avocado, halved, seeded, peeled, diced
• 1/4 cup chopped cilantro
• 2 tablespoons mayonnaise 
• 1/2 teaspoon salt

• Vegetable or olive oil

1. Mix 3 tablespoons lime juice, garlic, cumin and salt in bottom of large glass baking dish. Add halibut fillets; turn to coat with the mixture. Cover and refrigerate at least 1 hour or up to several hours.
2. For sauce, mix Frontera Tomatillo Salsa, 1 tablespoon lime juice, avocado, cilantro and mayonnaise. Season to taste with salt.
3. Remove halibut from marinade. Spritz or brush halibut lightly with oil. Grill over a medium-hot grill, turning once, until medium, about 8 minutes total. Remove to a plate.  
4. Pour 1/2 cup of sauce on dinner plate; top with grilled halibut. Garnish with cilantro sprigs.